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Beef & Bean Chili Verde

Prep: 15 minutes
Cook: 30 minutes • Serves: 6

2 teaspoons vegetable oil
2 green and/or yellow bell peppers, diced
1 large red onion, diced
6 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1-3/4 pounds 96% lean ground beef
2 tablespoons tomato paste
2 cans (4 ounces each) diced mild green chiles
1 cup salsa verde
1/2cup water plus additional as needed
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1/8teaspoon salt
Sliced green onions, diced tomatoes and/or chopped fresh cilantro leaves for garnish (optional)

1.In large saucepot, heat oil over medium heat. Add bell peppers and onion, and cook 5 minutes or until vegetables begin to soften, stirring frequently. Stir in garlic, chili powder, cumin and oregano, and cook 1 minute.

2.Increase heat to medium-high. Add beef and cook 8 to 10 minutes or until browned, breaking up meat with side of wooden spoon. Stir in tomato paste and cook 1 minute. Stir in chiles, salsa and water, and heat to simmering. Reduce heat to medium-low. Cover and cook 10 minutes, stirring occasionally. Stir in beans and salt. If chili seems thick, add up to 1/2 cup additional water. Cook 5 minutes. Serve chili topped with green onions, tomatoes and/or cilantro, if desired.

Approximate nutritional values per serving: 

335 Calories, 8g Fat (3g Saturated),
65mg Cholesterol, 886mg Sodium,
33g Carbohydrates, 9g Fiber, 30g Protein

Dietitian’s tips:
For a vegetarian-friendly version, replace the ground beef with more black beans or pinto beans. Or, add in additional things such as garbanzo beans, quinoa or corn! This also helps boost the protein and fiber content.